Chewy and healthy! Lotus Root Mochi with Seaweed is a dish from our "Serve This On The Side" vegetable side dish series. This easy-to-make mochi-like lotus root dish, which kids will love, is perfect when you need one more item for your meal. Discover a new delicious way to enjoy lotus root with this simple and satisfying recipe.
Ingredients
Main Ingredients (2 servings)
- Lotus Root 200g
- Potato Starch 1 tbsp
- All-Purpose Flour 1 tbsp
- Roasted Seaweed (full sheet) 1 sheet
Seasonings
- Salt (to taste)
- Vegetable Oil 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Soy Sauce 1 tbsp
Steps
- Peel and wash the lotus root, then grate it. [Here's the trick!] Grating lotus root is surprisingly easy.
- Place the grated lotus root in a bowl.
- Add a pinch of salt to the bowl and mix.
- Add 1 tbsp potato starch and 1 tbsp all-purpose flour and mix well. [Here's the trick!] Using both potato starch and flour creates the perfect chewy texture and helps the mochi hold its shape.
- Heat 1 tbsp vegetable oil in a frying pan over medium heat.
- Scoop the mixed dough with a spoon, form it into oval shapes, and place them in the frying pan to cook.
- Cook until both sides are golden brown and chewy. [Here's the trick!] If the lotus root is very watery, drain off excess moisture before cooking.
- Fold 1 sheet of roasted seaweed in half, then into thirds, and cut into thin strips.
- In a separate bowl, mix 1 tbsp cooking sake (rice wine), 1 tbsp mirin (sweet rice wine), and 1 tbsp soy sauce to make the sauce.
- Return the cooked lotus root mochi to the frying pan and coat evenly with the prepared sauce.
- Arrange the lotus root mochi on a plate, top with the cut seaweed, and it's ready to serve.
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